This is a signature recipe of Todd’s that we are sharing with you. Always a crowd-pleaser! Its really very easy to prepare, and so full of flavor. (Watch Todd preparing this recipe) The recipe below is for one tenderloin, but this recipe can easily be adapted to making 2,3,4…at one time. Just double or triple the recipe to have the desired amount of glaze. We love to have plenty of glaze for serving. Especially if you pair this with Todd’s Easy Mashed Potatoes
Ingredients
- 1 Pork Tenderloin
- Salt & Pepper
- Olive oil
- 1 TBSP Dijon Mustard
- 4 TBSP Honey
- 1/2 cup/125ml Balsamic Vinegar
- 2 TBSP Rosemary, chopped
- Sprigs of fresh Rosemary (optional)
Preparation
- Prepare the tenderloin by trimming as desired. Rinse, pat dry with paper towels.
- Encrust the tenderloin with salt and pepper: Using a large plate, pour on plenty of salt and pepper. Roll the meat in the mixture until all sides are well covered.
- Heat a heavy skillet over high heat. Drizzle in olive oil. Around 2-3 TBSP. (You don’t want to fry the meat, but you don’t want it to stick to a dry pan either.) When the skillet is hot, add the tenderloin.
- When the first side is well seared (it will easily release from the pan) roll the tenderloin to sear another side. Continue to do this until all of the tenderloin is seared. Turn off heat, and transfer the tenderloin to a roasting pan.
- **If you sear the meat in an iron skillet or other oven-safe skillet, you can leave the tenderloin in the skillet rather than transferring to another baking dish.
- Prepare glaze: In a bowl, whisk together mustard, honey, vinegar and rosemary. Pour the glaze over the tenderloin. If desired, add few sprigs of rosemary.
- Roast in 350F/175C oven for 20-30 minutes, or until internal temperature of the meat is 140-145F/60-63C
- Allow the pork to rest 15-20 minutes. Slice into medallions. Pour the glaze from the roasting pan over the meat.
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